Holiday Ham Guide

What is ham?

Ham is the cut of pork from the hind leg of a hog. Typically cured to a pink hue, boneless or bone-in hams are then roasted or smoked. As a spring holiday special, The Local Butcher Shop offers prepared hams (sometimes called city hams*), which are cured, fully cooked and ready to be gently warmed in your home oven with our signature cider glaze. The pork comes from Rancho Llano Seco, just a few hours north of our shop in Berkeley. Fresh hams, which are uncured and raw, can be ordered in advance to cure and/or roast at home. (*Note: country hams are hung to dry cure over several months and are similar in style to Italian prosciutto or Spanish jamon.)

About the bone
A whole ham is the whole leg above the foot. A half ham is cut from either the butt end (the wide, round end) or the shank (the tapered portion). While a bone-in ham takes a bit more effort to carve, you can’t beat the flavor. Plus, the bone can be used to flavor soups, stocks or a pot of beans. Boneless hams can be cut to smaller sizes, which is great for more intimate gatherings. They’re also easier to carve. 

How much ham? 
We recommend about a ½ pound serving of meat per person. If you’re buying a bone-in ham, increase that to ¾ to 1 pound per person to account for the bone weight. We recommend ordering in advance as we often sell out of hams around Easter.


Bone-in holiday ham with cider glaze ($27.00/lb)
These cured and roasted hams are fully cooked and ready to warm at home.
We offer half (~8 pounds) or whole (~16 pounds) cured and roasted bone-in hams. 

Boneless smoked ham with cider glaze ($31.00/lb)
These cured, smoked and roasted hams are fully cooked and ready to warm at home. We offer small (2-3 pounds), medium (4-5 pounds) or large (5-6 pounds), cured and smoked boneless hams.

Order for in-shop pick up.
Order for East Bay delivery via Mercato.

How to heat & serve a ham from The Local Butcher Shop
The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a wire rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 275°F for 15-20 minutes per pound, until a meat thermometer registers 115°F.  Unwrap the ham and apply the glaze; increase the heat to 400°F and bake for 15-20 minutes longer until the glaze is burnished. Allow ham to rest for 10 minutes and serve with any remaining glaze on the side. 

If you want to experiment beyond our cider glaze, here are some other recipes to try with your prepared ham:


If you want to roast a fresh ham or cure your own ham at home, call a butcher at 510-845-MEAT to reserve. To inspire you, here are some great recipes for curing and cooking fresh hams below: